大根と豚肉の角煮 | Daikon Buta Kakuni (Braised Pork belly and Daikon Radish)

おろししょうが　小さじ 1

A.
2 lbs pork belly
1 tsp grated ginger

B.
1/2 daikon radish
(peel and cut into 4 cm pieces )

C.
2 tsp bonito dashi powder 1 cup water
2 tbsp mirin
2 tbsp sugar
2 tbsp sake
2 tbsp soy sauce
1 tsp grated ginger

1. 1. Cut pork belly into 4 cm squares and place in a pot. Add water until it covers the meat, add ginger, and boil for 15 minutes.

   2. While the pork belly is simmering, boil daikon for 5 min.

   3. Drain the pork belly and wash it with water. Drain daikon in another colander.

   4. Put pork belly and daikon in a large pot, add the ingredients from list C and boil on high heat. Once boiled, lower heat, close lid, and simmer for 30 min. If there is still a lot of soup left, put it back on high heat to boil it down.